Tag: Tikka

The best way to make your guests wonder how much effort you put in but honestly, its just marination and baking and the result is perfect. This dish goes best with Mattar Pulao or Channa Pulao and everyone on the table will love it. It is oil free and fat free. #healthy ❤

Ayesha’s Kitchen

Ingredients:

8 chicken marylands (joint piece of leg and thigh) (skinless)

2 tbspns ginger and garlic paste

1 tbspn crushed green chillies

½ cup lemon juice

2 – 3 tspns salt

1 tspn red chilli powder

1 tspn red chilli flakes

1 tspn carom seeds

1 tspn black pepper (cracked)

1 tbspn coriander powder

1 tspn ground garam masala

1 tbspn cumin seeds

1 tspn cumin powder

1 tbspn chaat masala

Few drops of yellow color

1 tspn dried fenugreek leaves

1 cup yogurt

Method

Wash and dry marylands. Make deep cuts into leg and thigh pieces. Massage with some lemon juice, salt, ginger garlic and green chillies for 5 minutes in the cuts and on the meat.

Mix all the spices together and add it to the chicken. Massage again and keep aside for 10 minutes.

Now add yogurt and mix the marination well and leave it overnight.

Preheat oven to 200 degrees Celsius. Place the chicken pieces on to the wire rack in a roasting dish and bake on one side for 1 hour. Take out, change the side and bake for 30 more minutes.

Paneer tikka is one of the favorites in Punjabi BBQ. The spicy marination around the bland paneer cubes, grilled to perfection makes it irresistible and tempting ❤

Ayesha’s Kitchen

Ingredients:

250 gms paneer (I used store bought for this recipe) cut into cubes

1 cup cubed capsicum

1 cup cubed red onion

1 cup cubed stiff tomatoes

Some ghee or butter

FOR MARINATION

1 cup hung curd (yogurt with 0 water)

1 tbspn cream

2 tbspn roasted gram flour

2 tbspns lemon juice

Salt to taste

1 tspn red chilli powder

3 tbspns (ginger, garlic, mint, coriander & chilli paste)

½ tspn turmeric powder

1 pinch of carom seeds

½ tspn chaat masala

½ tspn zeera powder (cumin powder)

½ tspn coriander powder

½ tspn garam masala

½ tspn red deghi mirch

Method:

Combine everything given for marination and whisk to make a smooth batter. Add vegetables and mix and at the end add paneer cubes. Mix with gentle hands and coat each cube in marination. Keep aside for 4 hours in the refrigerator.

Thread paneer and veggies onto the wooden skewers and grill on buttered grill pan for 5 minutes per side.

Classic BBQ dish of Pakistani Cuisine. Tender pieces of chicken thighs marinated in spices and herbs, grilled over charcoal……. yumm……… the recipe below is very hot, you can adjust the heat per your taste by adjusting the amount of chillies and chilli pastes. I love it!

Ayesha’s Kitchen

Ingredients:

5 large chicken thighs (boneless, cut into cubes)

2 tbspns vinegar

2 tbspns lemon juice

1 cup thick yogurt

Some salt

Some chicken salt

1 tbspn crushed red chillies

1 tbspn green chilli paste

1 tbspn ginger & garlic (crushed fresh)

½ tspn turmeric

½ tspn garam masala

1 tspn coriander powder

½ tspn cumin seeds

1 tspn dried fenugreek leaves

½ tspn black pepper

Procedure:

-Take a deep mixing bowl and put chicken in it. Add all the spices and seasoning and mix well. Then add lemon juice, vinegar and yogurt.

-Keep aside for 20 – 30 minutes (not longer than this as it contains vinegar and lemon, they will break the chicken to the point that we won’t be able to screw it on the skewers).

Chicken Tikka Karahi, my own variation of chicken karahi. I really like the BBQ flavour of chicken tossed in well blended sauce of tomatoes, spices and herbs. Not too spicy not too hot, once you will try it, you will make it again and again……

Ayesha’s Kitchen

Ingredients:

1 kg chicken boneless, skinless thighs (cut into cubes)

1 cup yogurt

2 tbspns vinegar

Salt

Red chilli powder

½ tspn turmeric

½ tspn coriander powder

½ tspn cumin seeds (roughly crushed)

½ tspn dried fenugreek leaves

½ tspn cracked black pepper

½ tspn garam masala

½ tspn chaat masala

½ tspn chicken salt

FOR KARAHI

A splash of oil

A tspn of ghee

3 tomatoes cut into thin ring slices

2 green chillies large (cut into pieces)

Some fresh coriander leaves

Some salt and red chillies (Be careful with the quantities as chicken is also spiced)

1 tspn freshly grated ginger

Some ginger juliennes

Procedure:

-Marinade the chicken in all of the ingredients given above and refrigerate for 30 mins.

-Screw them onto the skewers. Grill for 5 minutes per side on your preheated BBQ.

-Take the meat off the skewers and start preparing karahi.

-For karahi, heat oil in a wok, add ghee and let it melt. Now add the ginger and fry until it starts spluttering. Add tomatoes, salt and red chilli. Let it cook until the tomatoes get soft. Add green chillies and mix.